Sausage Tortellini Soup

why make this recipe

This soup cooks fast and fills you up. It mixes spicy sausage, soft tortellini, tomatoes, and greens. You can make it on a weeknight with little fuss. For a different bean and sausage mix, see Italian sausage white bean soup for another easy idea.

introduction

Sausage Tortellini Soup is warm, fast, and simple. It uses few parts and gives big flavor. You brown sausage, add broth and tomatoes, cook tortellini, then stir in spinach. The whole pot makes a ready meal in about 20 minutes.

how to make Sausage Tortellini Soup

Follow the steps below in order. Work on low to medium heat and watch the tortellini so it does not overcook.

Ingredients :

• 1 lb Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 package (9 oz) refrigerated tortellini
• 2 cups spinach
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Directions :

1. In a large pot, cook the Italian sausage over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic; sauté until the onion is translucent.
3. Pour in the chicken or vegetable broth and diced tomatoes. Bring to a boil.
4. Add the tortellini; reduce heat and simmer for about 5 minutes, or until tortellini is cooked.
5. Stir in the spinach and season with salt and pepper; cook until spinach is wilted.
6. Serve hot, topped with grated Parmesan cheese.

how to serve Sausage Tortellini Soup

Serve in bowls while hot. Add extra Parmesan on top. Give bread or a simple salad on the side for a full meal.

how to store Sausage Tortellini Soup

Cool the soup to room temperature. Put it in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove over low heat. For longer storage, freeze without the spinach and tortellini; add fresh tortellini and spinach when you reheat.

tips to make Sausage Tortellini Soup

• Brown the sausage well for more flavor.
• Use low-sodium broth if you watch salt.
• Add the spinach at the end so it stays bright and soft.
• For a quick change, try mild sausage or turkey sausage.
• For a skillet, you can make a similar meal; try this tortellini and sausage skillet idea.

variation (if any)

• Add a cup of white beans for more protein and a different texture.
• Swap spinach for kale if you like a stronger green.
• Use frozen tortellini if you do not have refrigerated pasta.

FAQs

Q: Can I use spicy sausage?
A: Yes. Spicy sausage gives the soup more heat. Use mild if you want less spice.

Q: Can I make this vegetarian?
A: Yes. Use plant-based sausage and vegetable broth.

Q: How long do leftovers last?
A: In the fridge, eat within 3 days. Freeze components separately for longer storage.

Q: Can I use dry tortellini?
A: You can, but cook it longer and watch the texture. Follow package time.

Conclusion

If you want another clear recipe page for this style of soup, see Sausage Tortellini Soup – The Cozy Cook for more tips and a similar approach.

Sausage Tortellini Soup

A warm, fast, and simple soup that combines spicy sausage, soft tortellini, tomatoes, and greens, perfect for a weeknight meal.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb Italian sausage Browned in the pot
• 1 medium onion, chopped Sauté until translucent
• 2 cloves garlic, minced Add with the onion
• 4 cups chicken or vegetable broth Use low-sodium if preferred
• 1 can (14.5 oz) diced tomatoes Add to the broth
• 1 package (9 oz) refrigerated tortellini Cook according to package instructions
• 2 cups spinach Add last to maintain color
• to taste Salt and pepper Adjust seasoning as desired
• for serving Grated Parmesan cheese Add to bowls when serving

Method

 

Cooking

1. In a large pot, cook the Italian sausage over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic; sauté until the onion is translucent.
3. Pour in the chicken or vegetable broth and diced tomatoes. Bring to a boil.
4. Add the tortellini; reduce heat and simmer for about 5 minutes, or until tortellini is cooked.
5. Stir in the spinach and season with salt and pepper; cook until spinach is wilted.
6. Serve hot, topped with grated Parmesan cheese.

Notes

Cool the soup to room temperature, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze without spinach and tortellini; add fresh when reheating. Brown sausage well for more flavor, and use low-sodium broth if watching salt intake.